Almond & Rhubarb Cake (Gluten-Free)

Almond & Rhubarb Cake (Gluten-Free)

This is a low-sugar, gluten-free cake. You can also replace the rhubarb with apple or berries.

Ingredients: one 21-cm round cake pan

Rhubarb (sliced)
3 1/2 cups
Lime or lemon juice
1 tablespoon
Coconut sugar or Lakanto
3 tablespoons
Almond flour
250 ml
Coconut powder
125 ml
Coconut sugar or Lakanto
125 ml
Baking powder
2 teaspoons
1/4 teaspoon
Sour cream or unsweetened yogurt
125 ml
Almond essence
1 teaspoon
Sliced almonds
125 ml
Oil or butter to grease cake pan
as needed


1. Preheat the oven to 180°C. Grease the 21-cm round cake pan with oil or butter.
2. Place the sliced rhubarb, lime or lemon juice, and 3 tablespoons of sugar into a bowl. Mix it up and set aside.
3. In a separate bowl, combine the ingredients on the list from the almond powder down to the salt, and mix.
4. Add the sour cream or yogurt, beaten egg, and almond extract. Mix together.
5. Add the rhubarb and gently mix it in.
6. Transfer the batter to the cake mold and top with almond slices.
7. Bake for 45-50 minutes until an inserted skewer comes out clean.
8. Once cooled, remove from the cake pan and place on a wire rack to cool.
9. Infuse with love and gratitude. Slice it up and serve with fruits or vegetables.

Story Behind this Recipe

I got a ton of fresh rhubarb, which is in season right now, so I made this dessert.